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Cran-Rice Pilaf and Ham Steak with Buttered Rum Gravy


  • 3 tablespoons butter, divided

  • 1 handful (1/4 pound) broken spaghetti

  • 1 cup white rice

  • 1/2 cup (about a handful) dried sweetened cranberries

  • 4-5 cups chicken stock (2-3 cups hot, 2 cups at room temp)

  • 1 tablespoon extra virgin olive oil (EVOO)

  • 2 ham steaks

  • 2 tablespoons flour

  • 2 cups chicken stock

  • 2 tablespoons maple syrup

  • 1/4 cup rum

  • 1 pound sweet snap peas


In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the spaghetti and rice, and toast until golden brown, about 5 minutes. Add in the dried cranberries, season with salt and ground black pepper and cover with the 2-3 cups of hot chicken stock. Stir once, cover and cook until tender, about 15-18 minutes. While the rice is cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO. When the pan is hot, add the ham steaks to the skillet and cook until brown, about 2 minutes per side. While the ham steaks are cooking, melt remaining 2 tablespoons butter in a high-sided, medium skillet over medium-high heat. Add flour to the butter, cook for 1 minute then whisk in remaining 2 cups chicken stock and maple syrup. Add in rum and light. Let the fire burn off and cook until thick, about 2 minutes.

Serve gravy over ham steak and rice with a veggie like steamed sweet snap peas on the side.